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Grandma Powell's Cast Iron Skillet Cornbread Recipe

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This recipe for Grandma Powell's Cast Iron Skillet Cornbread is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter or margarine
1 c. cornmeal
1/2 c. all-purpose flour, sifted
1 c. milk or buttermilk
1 egg
1 Tbsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt (or a little more to taste)
1/2 c. sugar
Directions:
Directions:
Place stick of butter in cast iron skillet (or casserole dish) and put in oven to melt as oven preheats to 400º. Remove from oven when butter is melted. Meanwhile, add all dry ingredients to a mixing bowl. Make a well in the middle of dry ingredients and add egg. Beat egg with fork, then add milk. Stir until moistened. It may be a little lumpy. Pour into skillet over melted butter. Do not mix into butter.

Bake at 400º for 20-25 mins. Inserted toothpick in middle should come out clean. Serve warm with more butter (also good with honey).
Personal Notes:
Personal Notes:
Laura Heard remembers: "Mom used cornbread as a basis for her stuffing at Thanksgiving, and also always made cornbread whenever we had beans for supper. Dad would make the beans and Mom made the cornbread."

 

 

 

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